Raw rolled egg porridge practice tips

Raw rolled egg porridge practice tips, many people like to drink porridge, because porridge is better digested, I heard that people who drink porridge have a longer life expectancy, because porridge can play a role in health, we usually drink a variety of porridge, the following I have organized the practice of raw rolled egg porridge tips.

Rapid breakfast - the practice of rolling egg porridge

The first time I seriously shoot step-by-step pictures it! Boiled thin rice will not say it, and finally please seriously read the tips!

Rare rice must be freshly cooked. First in the bowl, beat the eggs, pour a little soy sauce and sesame oil, depending on the taste of light and then add a little salt, mix well.

Quickly serve the freshly cooked rice into a bowl, mix well, cover and simmer for 5-10 minutes.

Uncover, open to eat ~

Raw Rolled Egg Porridge Practice Tip 2

Delicious Nutritional Calcium Replenishment Shrimp Skin Egg Porridge.

Prepare the ingredients.

Start a pot of boiling water, open the water into the rice and green beans and corn kernels, and add a small spoon of olive oil or vegetable oil, so that the porridge is very fragrant and delicious. (If you don't have leftover rice, then you need to boil rice porridge first, and put in the corn and green beans when the rice porridge has been simmering for about 20 minutes)

When the rice porridge is thick (about 10 minutes), put in the unsalted shrimp peel and then simmer for 5-6 minutes. If you buy salted shrimp peel, then wash it with water a few more times.

Add some pepper

Break the eggs, egg liquid into a drop of salt and a spoonful of cooking wine, so that the scrambled eggs to fishy and more tender. Add the scrambled eggs to the porridge.

Finally, add the chopped scallions and a spoonful of sesame oil and moderate salt. Stir well and you can

This is a nutritious and delicious porridge is ready, simple, fast and delicious

Raw Rolled Egg Porridge Tip 3

Never tire of scallop and egg porridge

Scallops are washed and added with a moderate amount of water, soaked overnight.

Add rice in a pot, add water and soaked scallop, soak scallop water also pour in. Boil on high heat and then turn to low heat and cook slowly until the rice grains are sticky. During the time of cooking porridge, prepare the egg mixture and chopped green onion.

When the porridge is thickened, turn up the heat a bit and pour in the egg mixture. Stir slowly to form a beautiful egg flower.

Then turn down the heat and add white pepper and salt. White pepper is usually picked with the tip of the chopsticks a little can, too much will be more spicy, salt first do not add too much, feel the flavor is not enough and then continue to add. I used this white pepper.

Finally, add chopped scallions, a little stirring can turn off the fire.

The scallop porridge is ready.

It's great with buns and bread.